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A gluten free mozzarella sticks recipe deep-fried in a batter that makes them crispy enough to hear the crunch. 

Ingredients: 

1 cup white rice flour 

1/2 teaspoon Italian seasoning (optional) or 1 teaspoon chili powder (optional) and/or 

1/4 teaspoon cumin 

1/4 teaspoon cayenne pepper (optional) and/or 1/2 teaspoon fine sea salt 

2 large egg yolks 

1/4 cup Parmesan cheese (optional) 

3/4 cup sparkling water 

20 Mozzarella sticks 

Oil, for deep-frying

Instructions: 

In a medium bowl, whisk the white rice flour, chili powder, cumin, cayenne pepper, salt, and if using, Parmesan cheese, together. 

Add the egg yolks and sparkling water to the dry ingredients (add more water if using Parmesan), and whisk until the batter becomes creamy. Set it aside for 10 minutes to allow the gritty rice grains to soften. If it thickens too much add additional sparkling water. 

In a deep-fryer or heavy skillet, preheat enough oil cover the cheese sticks to 375°F. 

Using metal tongs, dip a cheese stick into the batter and dip into the oil, without letting go. After a few seconds drop the cheese stick into the oil. You want the batter to cook long enough to prevent sticking to the bottom of the fryer/pan. Repeat this process with a few more, whatever amounts comfortably fits into your pan/fryer. Fry until golden brown, about 4 - 5 minutes. 

Using tongs, remove the cheese sticks, allowing any excess oil to drip into the pan. Transfer them to a plate lined with paper towels to drain. Repeat this process with the remaining cheese sticks. 

Tip: You can also cut the mozzarella sticks in to bite size pieces to make Mozzarella Poppers.

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HOW I REACT WHEN PEOPLE ASK ME WHY I STILL GO OUT TO EAT EVEN THOUGH I'VE GOTTEN SICK A FEW TIMES FROM IT:

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WHEN MY CHRONIC ILLNESS MAKES ME FEEL SOCIALLY AWKWARD:

This was a request, done for those who aren’t celiacs but still have invisible illnesses. Solidarity! 

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HOW I FEEL SOME DAYS WHEN I WAKE UP AND DON'T WANT TO FACE THE WORLD BECAUSE IT'S FULL OF GLUTEN:

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WHEN I CAN'T EAT ANYTHING AT A PARTY:

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HOW CELIACS AVOID GETTING GLUTENED:

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Quick and Easy Spinach Egg Drop Soup

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Buffalo Quinoa Bites

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A tasty gluten-free quinoa pizza crust that is perfect for loading up with toppings and is as easy as can be to make.

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(click image for full list)

Featuring the following, and more!

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Vegan Gluten Free Pasta Round Up

Italian Bean Balls & Spaghetti Squash Noodles

Creamy Vegan Avocado Alfredo

Pasta with Portobello Mushroom Balsamic Cream

Mac ‘n Cheese

Vegan Lasagna with Basil Pesto

Gluten-Free Vegan Stuffed Shells

Panko-Crusted Rigatoni Casserole with Vegan Vodka Sauce & Basil

Cauli-Power Fettuccine “Alfredo”

Sundried Tomato Basil Pasta

Smoky Butternut Squash Sauce with Pasta and Greens

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MY ANSWER WHEN PEOPLE ASK WHY GLUTEN IS IN EVERYTHING:

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EVERY HUNGRY CELIAC EVER:

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When I was teenager, my brother invited one of his friends over for dinner. His taciturn friend didn’t say much through most of the evening. When my mother lay down a platter of golden-brown fried chicken on the table, however, he perked up. When he bit into a drumstick of juicy chicken and crisp crust, he grunted. And then he pounded the table. You don’t need gluten to get that kind of reaction. Here’s a fried chicken recipe sure to please even the most difficult member of your family. Ingredients 1 quart buttermilk 1 tablespoon paprika 2 teaspoons garlic powder 2 teaspoons onion powder Kosher salt and cracked black pepper 560 grams all-purpose gluten-free flour mix 1 tablespoon smoked paprika 2 chicken breasts, each cut in half 2 chicken thighs 2 chicken legs 2 chicken wings 1/2 cup canola oil (you could also use grapeseed or vegetable oil) Directions Preparing to cook: Heat the oven to 450 degrees F. Lay down a piece of parchment paper on a baking sheet. Making the batter: Whisk together the buttermilk, paprika, garlic power, and onion powder. Add a pinch of salt and pepper and stir. Making the flour: Whisk together a pinch each of salt and pepper, flour mix, and smoked paprika. Dipping the chicken: Set a large cast-iron skillet on medium-high heat. As the pan is heating, line up the chicken, the bowl of batter, and the spiced flour. Pour the oil into the hot pan. Frying the chicken: When the oil has reached 375 degrees F, dip a piece of chicken in the batter. Shake off any excess liquid. Dip the chicken in the flour and coat it entirely. Place the chicken in the hot oil. Repeat with all the pieces of chicken. (Don’t overcrowd the pan. You can always do this in two batches.) Flip the chicken pieces when the bottoms are nicely browned. When both sides are browned, put the chicken pieces onto the prepared baking sheet. Finishing the chicken: When all the chicken has been browned and laid on the baking sheet, put the baking sheet in the oven. Cook the chicken until the legs have reached an internal temperature of 185 degrees F and the breasts measure 155 degrees F. Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_659411_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

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GF Chicken Nuggets & Garlic ‘n Herb Baked Potato Wedges

(This meal feeds a family of 3)

I use Amish (Heirloom Vegetable Fed) Chicken Breasts

Skin and bones removed (or you can purchase boneless/skinless)

Cut Into Pieces (3-4 cups worth)

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Briefly Marinate the Chicken in

1 Medium Egg (beaten) (I buy my eggs from a local Amish farmer, who feeds his chickens with heirloom variety vegetables, same as with the chicken)

mixed with 

1 cup (Unsweetened) So Delicious Coconut Milk (It is an excellent replacement for milk, and when baked does not hold a coconut flavor)

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To bread the chicken I use Bob’s Red Mill Gluten Free All Purpose Baking Flour 

mixed with

+ 1 Tbsp Organic Cayenne Pepper ( I buy mine at our local specialty/health store in the bulk section )

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Pan Fry Chicken Coated Pieces (High Heat)

1/2 stick of Organic Unsalted Butter

4 Tbsp Organic Extra Virgin Olive Oil

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Garlic ‘N Herb Baked Potato Wedges

4-5 Lg Organic Potatoes (Uncooked/Raw)

Leave skin on

Cut into wedges 

Generously brushed with Organic Extra Virgin Olive Oil

Lightly Sprinkled with Simply Organic Garlic ‘N Herb Seasoning

+ HAIN Iodized Sea Salt 

Iodized Salt is a staple in any kitchen.

Read More: The Silent Epidemic of Iodine Deficiency 

Use a cookie sheet to bake wedges on ( DO NOT cover the bottom of the cookie sheet with foil)

Bake on 350 for 45 minutes

*Helpful Hint

Prepare and start baking your potato wedges BEFORE you prepare and pan fry the chicken nuggets, so that everything will be ready to eat at the same time. 

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Gluten Free Pineapple Upside Down Biscuits

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Gluten Free Chocolate Crescent Cookies